Frog King muffins

Name: Frog King muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Frozen leaf spinach; 100 g white chocolate; 350 ml neutral oil (e.g. sunflower oil); 3 Eggs (Gr. M); 200 g Sugar; 1 package Vanilla sugar; 300 g Flour; 1 package Baking Powder; 1 TABLESPOON Apricot Jam; 75 g soft butter; 20 g Icing sugar; 7-10 Tbsp golden sugar pearls; 1 disposable piping bag or 1 small freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Frozen leaf spinach
100 g white chocolate
350 ml neutral oil (e.g. sunflower oil)
3 Eggs (Gr. M)
200 g Sugar
1 package Vanilla sugar
300 g Flour
1 package Baking Powder
1 TABLESPOON Apricot Jam
75 g soft butter
20 g Icing sugar
7-10 Tbsp golden sugar pearls
1 disposable piping bag or 1 small freezer bag

Directions

1
Defrost the spinach. Chop the chocolate and melt in a hot water bath. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Squeeze and chop the spinach very well. Finely puree the spinach and oil with a hand blender.
2
Whisk eggs, sugar and vanilla sugar with the whisks of the mixer until creamy. Mix flour and baking powder. Alternately add the spinach mixture to the egg mixture and stir until smooth.
3
Stir in liquid chocolate.
4
Place a silicone muffin pan (12 troughs) on the oven rack and spread the dough into the troughs. Bake in a hot oven for 20-25 minutes. Leave to cool in the mould for about 10 minutes, then remove and allow to cool.
5
For the "Kronen" jam, warm up while stirring and pass through a fine sieve. Whisk butter and icing sugar with the whisk of the mixer for about 10 minutes until thick and creamy. Slowly stir in the jam.
6
Pour the apricot cream into a disposable piping bag and squirt small tuffs close together onto the muffins. Decorate with the gold beads.